Lemon Coconut Cake with Lemon Glaze

A lemon-infused Bundt cake gets a tropical twist when coconut milk is used in place of the oil and water to prepare the cake mix and toasted coconut is used as a garnish.

Serves: 12
  • Lemon Coconut Cake:
  • Lemon Glaze:
15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • Preheat oven to 350°F. For the Lemon Coconut Cake, beat cake mix, coconut milk, eggs and lemon extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour into greased and floured 10-cup Bundt pan.

  • Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

  • For the Lemon Glaze, mix confectioners’ sugar, water and lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle glaze over cooled cake. Sprinkle with coconut. Let stand until glaze is set.

Nutrition information

(Amount per serving)

  • 268Calories: 268Cholesterol: 47mg
  • Sodium: 307mgProtein: 3g
  • Total Fat: 8gSaturated Fat: 6g
  • Fiber: 0gCarbohydrate: 46g